Past Recipes
Curried Butternut Squash and Cauliflower Soup

Curried Butternut Squash and Cauliflower Soup with Spiced Pumpkin Seeds

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Recipe Details

Story

When it comes to fragrant coconut curry, we could easily enjoy a whole bowl of just the sauce. Chef Shanna makes our curry dreams come true with this warm-spiced butternut squash and cauliflower soup. You might want to hide the garam masala–toasted pumpkin seeds so they don't disappear before it's time to sprinkle them over and dig in.

Tags

  • < 600 Calories
  • Vegetarian
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 420
  • Protein 8g
  • Total Carb 29g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • butternut squash
    8 ounces
    butternut squash
  • cauliflower florets
    8 ounces
    cauliflower florets
  • cilantro
    1/8 ounce
    cilantro
  • shallot
    1
    shallot
  • garlic
    1 clove
    garlic
  • lite coconut milk
    1 can
    lite coconut milk
  • vindaloo curry paste
    1 tablespoon
    vindaloo curry paste
  • cinnamon stick
    1
    cinnamon stick
  • pumpkin seeds
    2 tablespoons
    pumpkin seeds
  • sugar
    1/2 tablespoon
    sugar
  • garam masala
    1/2 teaspoon
    garam masala
  • vegetable bouillon cube
    1
    vegetable bouillon cube

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" large pot
  • 8" small nonstick pan
  • blender or food processor (optional)

Cooking Steps

  1. Roast squash and cauliflower

    Roast squash and cauliflower

    Preheat oven to 450ºF. Rinse all produce. Cut butternut squash cubes to ¼-inch pieces, if needed. Cut cauliflower into 1 inch–wide florets, if needed. On a baking sheet, toss squash and cauliflower with 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden and tender, 20-22 minutes. Then, remove from oven and set aside to cool, 5 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While vegetables roast, pick cilantro leaves and roughly chop stems, keeping separate. Peel shallot and mince. Mince garlic. Open coconut milk; place 1 tablespoon in a small bowl for garnish, reserving remainder for Step 5.

  3. Sauté aromatics

    Sauté aromatics

    Heat 2 tablespoons olive oil in a large pot over medium-high heat. When oil is shimmering, add shallot, garlic, and cilantro stems and sauté, stirring occasionally, until fragrant, 1-2 minutes. Then, add curry paste and cinnamon stick and cook, stirring constantly to combine, 1 minute more. Remove pot from heat and set aside until Step 5.

  4. Toast pumpkin seeds

    Toast pumpkin seeds

    Heat a small nonstick pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add pumpkin seeds. Toast, stirring, until golden, 2-3 minutes. Add sugar and cook, stirring frequently, until sugar begins to melt and cling to pumpkin seeds, 2-3 minutes. Add garam masala and cook, stirring vigorously, 1 minute more. Transfer to a plate, season with salt and pepper, and set aside.

  5. Finish butternut squash soup

    Finish butternut squash soup

    In a blender or food processor, combine vegetable bouillon cube, half of roasted vegetables, and 2 cups water and blend until smooth. Add soup to pot with aromatics, along with remaining coconut milk (not 1 tablespoon reserved) and remaining roasted vegetables. Bring to a boil over high heat, then reduce to medium high and simmer until flavors have melded, 10 minutes. Remove pot from heat.


  6. Plate butternut squash soup

    Plate butternut squash soup

    Remove and discard cinnamon stick from pot with soup and season with ½ teaspoon salt and pepper as desired. Divide curried butternut squash and cauliflower soup between serving bowls. Drizzle over reserved coconut milk. Break spiced pumpkin seeds into bite-size pieces and sprinkle over bowls. Garnish with cliantro leaves and dig in!

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